JP2503471B2 - Processed fish meat - Google Patents

Description

TECHNICAL FIELD The present invention relates to a processed fish meat product for raw consumption, and more particularly to a processed fish meat product obtained by mixing minced raw meat such as tuna, bonito, salmon and the like with seasoning.

[Conventional technology]

Traditionally, raw meat of tuna, bonito and salmon has been used as a processed fish product such as sashimi and sushi seeds. Of these, the fat with a high fat content has a rich taste and good flavor, but 1 for the fish body There is only a ratio of / 3 to 1/4, and rare value is generated and it is emphasized.

On the other hand, lean meat with a low fat content has a pale flavor and no richness, and has a large ratio to fish and is of low value.

This is because when the composition of fat and the composition of red meat are compared, the fat content and water content of both are different.

That is, red meat has a water content of 65 to 70% by weight and fat content of 1 to 10% by weight, while fat meat has a water content of 50 to 60% by weight and a fat content of 10 to 30% by weight. The fat with a lower proportion of is better in both richness and flavor.

Therefore, from this viewpoint, red meat is used as a mixture of lean minced raw meat with salad oil and white squeezing oil, and the mixture is used as a processed fish meat product such as sushi.

[Problems to be solved by the invention]

However, since these salad oils and white squeezing oils are liquid oils, they do not have a rich taste, and when used as an iron roll wrapped as a seaweed roll, the oil will exude and adhere to the seaweed in proportion to the passage of time. As a result, the seaweed is apt to impair the texture and reduce the commercial value.

It is an object of the present invention to provide a processed fish meat product that uses red meat as a raw material and has a rich taste, excellent flavor and less exudation, and that does not impair the texture.

[Means for solving problems]

Therefore, the present inventor has studied to achieve the above-mentioned object, and has a richer taste, flavor, and minced mainly of red meat with inferior texture, which has a melting point of 15 to 40 ° C., and 20 By adding 1 to 30% by weight of a mixed system of corn hydrogenated oil and corn white squeezing oil having a solid fat index at 5 ° C of 5 to 25, it is possible to provide a processed fish food excellent in richness, flavor and texture. The present invention was completed with the knowledge that

Examples of the fish meat include tuna, bonito, salmon, and the like. Examples of the tuna include, but are not limited to, types of tuna, such as tuna, tuna, southern tuna, and tuna.

In addition, as the raw material oil used for chyo toning, animal fats and vegetable fats and oils are used, and in the animal fats and oils, lard, beef tallow, fish hardened oil, or lard, a mixture of hardened and unhardened beef tallow, or different It can also be used in a mixed system of two or more kinds of fat and oil.

Examples of vegetable oils and fats include hardened oils of palm oil, soybean oil, cottonseed oil, rice bran oil, rapeseed oil, corn oil, and mixed products of these hardened oils and uncured oils.

Further, it goes without saying that a mixed system of two or more kinds of these animal fats and oils and vegetable fats and oils can be used, and in the present invention, among the above fats and oils, particularly, a mixed system of corn hydrogenated oil and corn white squeezing oil is used. . The mixing ratio is preferably 70 to 90% by weight of corn hydrogenated oil and 10 to 30% by weight of corn white squeezing oil.

The processed fish meat product containing chyo toning of the present invention is minced red meat and has a melting point of 15 to 40 ° C, preferably 20 to 35 ° C.
By adding 1 to 30% by weight of minced red meat with 20 to 20 ° C solid fat index of 5 to 25 and mixing it evenly, the red meat is improved in fat-like richness and flavor. It can be done.

You can also mix minced meat with red meat and yoghurt.

If this melting point is below 15 ° C and the solid fat index at 20 ° C is less than 5, the oil will exude when squeezed and the appearance will be impaired. It has a bad texture.

Further, if the melting point exceeds 40 ° C, it melts in the mouth when eaten and is unsuitable in texture.

Further, if the addition amount is less than 1% by weight, the effect is not exhibited, and if it is added over 30% by weight, the fat content becomes strong and the flavor is unsuitable.

Not only tuna but also bonito, salmon, etc. have common results.

〔effect〕

In the processed food of the present invention, tuna, bonito, raw minced fish meat with low fat content such as salmon can be uniformly mixed with a specific shyotoning to impart a rich taste and a good color tone similar to fat. It can be used for sushi and sushi seeds that require the so-called Toro texture.

In addition, this method can also be used to produce products with high added value from what has been conventionally scrap meat.

〔Example〕

Embodiments of the present invention will be described with reference to Examples, Reference Examples and Comparative Examples.

 In these examples,% is% by weight.

Examples 1 and 2 and Reference Examples 1 to 8 As a processing method, raw tuna, bonito, and salmon raw fish meat were minced with a meat grinder, and as shown in Table 1, raw oil, melting point, and solid fat index, respectively. Was determined, and the addition amount of the chow toning prepared according to the conventional method was mixed in a mixer to obtain a processed fish meat product of interest.

The processed fish meat thus obtained was subjected to a sensory evaluation for flavor in the manner described below, and a oozing test was carried out by observation.

〔sensory evaluation〕

The texture and flavor of the processed fish products obtained in Examples 1 and 2 and Reference Examples 1 to 8 were sensory-evaluated by a scoring method by 10 panelists, 5 males and 5 females.

The scoring method is to determine the average evaluation score obtained by dividing the sum of the evaluation scores by the individual panelists for the processed fish meat product to be evaluated by the number of all panelists.

The evaluation points of individual panelists were 4 points when the processed fish products to be evaluated were sampled, and the evaluation was divided into 4 levels, 4 points with richness and very good flavor, 3 points with richness and good flavor.
The score was 2 for the lack of richness and bad flavor, and the score for 1 was oily and poor flavor.

[Bleeding test]

The method of the exudation test is as follows: 200 g of cooked rice, 50 g of processed fish meat sample in the center, prepare a glue roll, 20 ℃
After 2 hours, the state of the glue was observed.

As a result of the observation, the results were divided into three stages, and those having no exudation were marked with "O", those that slightly exuded but did not affect the texture, and those with exudation were marked with "x".

1) Flavor 4 points There is richness and very good flavor 3 points There is richness and flavor good 2 points There is no bodyiness and bad flavor 1 point Oily and poor flavor 2) Squeeze out item ○ No exudation △ Slight exudation but no influence on texture × Exudation Comparative Examples 1 to 10 Minced fish meat prepared by the method according to Examples 1 and 2 and Reference Examples 1 to 8 was used as raw material oil and melting point. The solid fat index was changed as shown in Table 2, and the addition amount of the chow toning prepared by a conventional method was mixed with a mixer to obtain a processed fish meat product of interest.

Then, according to Examples 1 and 2 and Reference Examples 1 to 8, flavor,
A bleeding test was performed.

Examples 1 and 2, Reference Examples 1 to 8 and Comparative Examples 1 to 10 were carried out as described above, and the obtained results are shown in Table 1 and Table 2.

 The above can be summarized as follows.

As shown in Tables 1 and 2, it can be seen that the richness and flavor can be improved by adding minced meat of the present invention to minced raw fish meat.

Claims (1)

(57) [Claims] 1. Minced fresh fish meat having a melting point of 15 to 40 ° C.
And a solid fat index at 20 ° C. of 5 to 25, a mixed system of hardened corn and white corn oil
Processed fish meat food containing 100% by weight.